wine

Italian Wine Scholar Boot Camp: Unit 1, Northern Italy

Embark on the most advanced and comprehensive specialization program on Italy!

The Italian Wine ScholarTM curriculum, designed & presented by the Wine Scholar Guild, provides an unparalleled level of depth, accuracy, and detail in the study of Italian wine. Created by native Italian, Maurizio Broggi, (Italian Wine Scholar Education Director) with the support of the Italian wine DOC/G consortia, this program is designed for all advanced students of wine, whether wine professionals or serious wine enthusiasts.

WHAT YOU’LL LEARN

The Italian Wine Scholar Boot Camp: Unit 1, Northern Italy covers Italian wine law, grape varieties and their organoleptic profiles, viticulture, winemaking, wine industry trends and economics and all DOCs and DOCGs with their regulations, wine styles and specificities. This core body of knowledge is important whether you sell wine, buy wine or teach about wine. The IWS program allows wine professionals to set themselves apart from their peers by specializing in the wines of Italy. It’s a great resource and supplement for students of wine moving toward advanced and general wine study programs.

Regions Covered:

  • Valle d’Aosta
  • Lombardia
  • Piemonte
  • Trentino
  • Alto Adige
  • Veneto
  • Friuli-Venezia Giulia
  • Liguria
  • Emilia-Romagna

Included in Your Tuition:

  • Two intensive, full day review classes with extensive guided tastings by IWS approved instructor Alan Tardi
  • The 260-page full-color Italian Wine Scholar Unit 1 study manual
  • Access to the Italian Wine Scholar Unit 1 online study program which includes:
    • E-learning modules for each region
    • Self-evaluation quizzes
    • Hundreds of online flashcards
    • Pronunciation exercise
    • Instructor Q&A forums
  • Registration for the Italian Wine Scholar Unit 1 Exam—to be held on Day 2 of the course
 About the Italian Wine Scholar Credential:

Tlogohe Italian Wine Scholar is a two-part certification course with examinations at the end of each unit. Those who successfully complete the two-level curriculum and achieve a final passing score on the requisite examinations will earn the title of Italian Wine Scholar (IWS) from the Wine Scholar Guild. The 2-day boot camp format is intended to be a review class for the Italian Wine Scholar exams—registered students will be asked to study the course materials in advance of the class (materials will be mailed to students). 

Note: Unit 2, Central & Southern Italy will be held in April 2020. Please check back for registration information.

 About the Instructor—Alan Tardi:

alan tardiAlan Tardi initially became interested in wine while working as a cook and chef in some of New York’s finest establishments (Chantarelle, Lafayette, Le Madri). After opening his own restaurant in New York City in 1992, Alan began sitting in on panel tastings at the nearby offices of Wine and Spirits and eventually began writing for the magazine. In 2003, Alan moved to the village of Castiglione Falletto in the heart of the Barolo region in Piemonte, Italy, where he spent several years working in the surrounding vineyards and wineries through all phases of the growing and production process, an experience which completely changed his perspective on wine. His first book, ‘Romancing the Vine: Life, Love and Transformation in the Vineyards of Barolo’ (St Martins Press, 2006) won a James Beard Award for Best Wine and Spirits Book of 2006. His new book, “Champagne, Uncorked: The House of Krug and the Timeless Allure of the World’s Most Celebrated Drink” (Hachette 2016) won a Gourmand Best in the World Award in the French Wine category. Alan currently divides his time between New York and Castiglione Falletto.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

wine
CLASS SCHEDULES

10/19/2019

10/26/2019 – $795
Saturdays, 8:30 am – 6:00 pm

Classes will be held on two consecutive Saturdays. Students will receive access to the IWS Unit 1 online study program and receive their study manual shortly after registration in advance of the classes.

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes
shrimp

Mexican Favorites: Fish Tacos, Ceviche & More

WHAT YOU’LL LEARN

Escape to the coastal regions of Mexico this summer in ICC’s newest one-day cooking class, Mexican Favorites: Fish Tacos, Ceviche & More. Join Chef Danny Mena, ICC graduate and chef-owner of La Loncheria in Brooklyn, for a flavorful introduction to cooking with seafood in Mexican cuisine. In this hands-on class, you’ll learn to make three classic dishes and the signature sides to accompany everyone’s favorites!

cevicheFrom the refreshing flavors of a Sinaloa style ceviche, to a hearty shrimp soup with fresh vegetables, Chef Danny will teach you to make two appetizers highlighting the diverse uses of shrimp, or Camarón. Then, you’ll learn to make homemade tortillas, the perfect vessel for his delicious Blackened Fish Tacos—which you’ll learn to make from start to finish—including the Chile Lime Salsa to accompany it. As a special treat, Chef Mena will demonstrate how to create a cocktail with what he calls “the earthiest of Mexican spirits,” Mezcal—a perfect complement to the cuisine. By the end of the class, you’ll have tasted all of your hard work and be equipped with the skills to host an authentic meal for your next dinner party!

What You’ll Learn to Make:

  • Caldo de Camarón
  • Aguachile de Camarón (Sinaloa Style Ceviche)
  • Blackened Fish Tacos with a Chile Lime Salsa
  • Homemade Tortillas
  • Piña y Maguey (Mezcal Cocktail)

Purchase a gift certificate.

ABOUT CHEF DANNY MENA

Danny Mena is one of New York City’s top Mexican chefs, acclaimed for the traditional Mexican food he serves. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo in 2007. He and his team quickly outgrew that space and opened the current Manhattan location in 2010.  In 2018 he opened La Loncheria in Bushwick, Brooklyn, creating a Mexican style luncheonette showcasing the often forgotten but almighty, torta (the Mexican sandwich)

Another Mexican tradition close to Mena’s heart is mezcal. Partnered in a mezcal distillery, Mezcales de Leyenda, whose mezcals are considered among the very best available in both the U.S. and Mexico.  As a trained chef, now working his way to become a sommelier, his knowledge from production to final distillation is unparalleled.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

shrimp
CLASS SCHEDULES

08/22/2019

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes
Gluten Free Cinnamon Rolls

Gluten-Free Baking

Gluten Free Baking
WHAT YOU’LL LEARN

Gluten-free doesn’t mean sacrificing flavor—in fact, classic recipes can be re-imagined to achieve delicious and impressive results. All it requires is some ingredient substitution, and good pastry techniques, to recreate your favorite pastries without using wheat flour.

In this class, you’ll learn to use alternative starches (potato, rice, tapioca, etc) and xantham gum to recreate the much-desired gluten structure. Under the guidance of our expert chef-instructors, you’ll learn how to use common ingredients to create stable structures for everyday baking like orange and oats (you’ll even learn to make oat flour from scratch!). From gooey cinnamon buns, golden brown scones, mouth-watering oatmeal chocolate chip cookies, and a decadent orange cake recipe—that also happens to be dairy free—your family and friends will never know these treats are gluten-free!

Please Note: This is not a gluten-free facility.

What You’ll Learn to Make:

  • Cinnamon Buns
  • Buttermilk Scones
  • Oatmeal Chocolate Chip Cookies
  • Orange Cake (or cupcakes)

Purchase a gift certificate.

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.

Gluten Free Cinnamon Rolls
CLASS SCHEDULES

10/19/2019

10/19/2019 – $195
Sat 3:30 pm – 7:30 pm

UPCOMING CLASSES

Aug 2019

MEXICAN FAVORITES: FISH TACOS, CEVICHE & MORE


08/22/2019 -

08/22/2019 – $195
Thurs 6:00 pm – 10:00 pm

DOUGHNUTS, FRITTERS & MORE


08/24/2019 -

08/24/2019 – $195
Sat 3:30 pm – 7:30 pm

Sep 2019

HANDMADE PASTA


09/07/2019 -

09/07/2019 – $195
Sat 10:00 am – 2:00 pm

FRENCH CLASSICS: COQ AU VIN & MORE


09/14/2019 -

09/14/2019 – $195
Sat 10:00 am – 2:00 pm

NYC FAVORITES: BAGELS


09/14/2019 -

09/14/2019 – $195
Sat 3:30 pm – 7:30 pm

HOMEMADE PIZZA


09/21/2019 -

09/21/2019 – $195
Sat 3:30 pm – 7:30 pm

Oct 2019

CHOCOLATE TREATS & TRUFFLES


10/05/2019 -

10/05/2019 – $195
Sat 3:30 pm – 7:30 pm

COOKING THE NEW DELICIOUS


10/05/2019 -

10/05/2019 – $195
Sat 10:00 am – 2:00 pm

RAMEN & GYOZA WITH HIROKO SHIMBO


10/10/2019 -

10/10/2019 – $195
Thur 6:00 pm – 10:00 pm

CROISSANTS


10/12/2019 -

10/12/2019 – $195
Sat 3:30 pm – 7:30 pm

Other One Day Classes
Sous Vide dish

Sous Vide Intensive

chef herve teaching

Learn to incorporate modern sous vide techniques into your restaurant or home kitchen through ICC’s re-launched Sous Vide Intensive!

In this 2-day hands-on course—taught by ICC’s Director of Culinary Arts & Technology, Chef Hervé Malivert—you’ll gain an understanding of how time and temperature influence taste and texture, learning to apply proper safety techniques to sous vide preparations. Combining practical and theoretical instruction into one, you’ll evaluate the difference between classic preparations and sous vide cooking methods, as well as taste side-by-side comparisons of various temperatures, and times of cooking protein.

WHAT YOU’LL LEARN

Through this course, you’ll learn the techniques behind low temperature cooking and how to adapt them to your own kitchen—whether you plan to use what you learn in a professional restaurant or home kitchen setting! You’ll explore both professional grade equipment and at-home versions of immersion circulators, as well as the difference between using sous vide vacuum bags and other alternatives. Through this course, you’ll learn to control temperature to the exact “done-ness” and discover how sous vide methods can allow the use of different meat cuts. By the end, you’ll taste, test and explore various applications of sous vide cooking for your kitchen, with an array of proteins, vegetables and more! Plus, Chef Hervé will share some of his tips for plating any number of these dishes to perfection!

  • Understanding of sous vide cooking methods (including best practices and what to avoid)
  • To apply proper safety techniques
  • Introduction to sous vide equipment (including professional grade immersion circulators, as well as new at-home versions)
  • How to use and take care of various equipment for restaurant & home kitchen use
  • Techniques for using vacuum chambers vs food sealers and alternative methods to vacuum-pack bags
  • Influence of time & temperature on taste & texture
  • Evaluate the difference between classic & sous vide preparations
commercial sous vide machine
CLASS SCHEDULES

05/29/2020

05/30/2020 – $975
Fri-Sat 9:00 am – 5:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES
ICC French Pastries

Pastry Techniques

If the mere mention of elegant French pastries or exquisite cakes makes your heart race, ICC’s Pastry Techniques course may just be what you’re looking for. Through this in-depth course, bakers get a taste of a professional pastry kitchen, taking their skills to new heights and learning how to create a wide range of desserts.

WHAT YOU’LL LEARN

Taught by ICC’s inspiring pastry chef-instructors, these small, high-energy classes are hands-on, exciting and a great training ground for the at-home baker who wants to learn techniques employed by professional pastry chefs in the industry.

Come to class each day, slip on your baker’s whites and get ready to discover how to handle a pastry bag with precision, temper and mold chocolate, decorate cakes and much more—skills that will become second nature as you progress through 100 hours of fast-paced training. Best of all, you’ll do it at your own well-equipped workstation, in the same modern facilities used by the school’s career students.

Serious amateurs will learn to:

  • Bake cakes and tarts
  • Work with chocolate
  • Construct mousses and hot & cold desserts
  • Make petits fours
  • Create sugar syrups, meringues and buttercreams
  • Develop skills in cake decoration
  • Make puff pastry and pâte a choux
  • Use baking tools and equipment properly
  • Become familiar with the ingredients of the pastry kitchen
TUITION INCLUDES

Application fee
Uniform
Tool kit
Books and supplies
“Family meal” prepared by culinary program students (weekdays)

Purchase a gift certificate

ICC French Pastries
CLASS SCHEDULES

For more class dates throughout the year, please contact David Lopez at dlopez@culinarycenter.com or +1 (646) 254-7522

01/27/2020

03/13/2020 – $6,800
Mon, Wed, & Fri 5:30 pm – 10:30 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES

Olive Oil Sommelier Certification: Course Two

Course Two is designed to hone your sensory assessment skills in olive oil. Dive deeper into olive oil chemistry, testing methods and quality standards in day one. With an emphasis on advanced sensory assessment techniques, you’ll continue to sample oils from around the world.

Days two and three are reserved for instructional tasting exercises where you’ll put what you’ve learned into action—participating in formal proficiency testing and selective trials to identify cultivars, the presence and degree of defect and quality characteristics. Students who complete both courses, One and Two, and meet proficiency benchmarks will receive their Olive Oil Sommelier Certification.

Executive Director, Olive Oil Sommelier Certification program: Curtis Cord, publisher of Olive Oil Times and president of the New York International Olive Oil Competition.

WHAT YOU’LL LEARN
  • Production, processing and olive oil chemistry
  • Sensory evaluation and advanced analysis
  • Sensory perception and health
  • Testing methods and advanced sensory assessment techniques
  • Proficiency testing and instruction
TUITION INCLUDES
  • Application fee
  • Books and supplies
  • Certified cobalt tasting glass
  • Certificate of completion at course end

Note: Olive Oil Sommelier Certification is a two-course comprehensive, certification series. As a pre-requisite, successful completion of Olive Oil Sommelier Certification, Course One (18 hours) is required prior to attending this course. Completion of both courses is required for certification.

About Olive Oil Times Education Lab:

The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

CLASS SCHEDULES

05/14/2020

05/16/2020 $1,400
Thur-Sat 9:00 am – 4:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES

Cake Decorating: Figurines

Recreating life in food requires great carving and sculpting skills. Learn the art of modeling figurines to make your next food fantasy come to life.

The art is in the details, and every cake decorator needs a supply of decorative techniques to bring their creation to life. Learn how to bring 3-dimensional elements of real life to your design. With instruction from world-class cake specialists, this 3-day class will give you the confidence to mold, sculpt, and color an assortment of figures and objects that will amaze!

WHAT YOU’LL LEARN
  • To make modeling chocolate and sugar gum paste
  • Create fruit shapes, humans, animals and inanimate objects through rolled fondant, sugar gum paste, modeling chocolate and marzipan.
  • To make and apply rice cereal treats
  • Coloring with airbrushing and luster dusts
  • Create a “fantasy” scene with figurines using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES

Cake Decorating: Advanced Piping

Practice makes perfect! Advance your piping techniques in our 3-day course.

Creating a cake masterpiece is no easy feat! Every cake artist knows that piping is the definitive decorating expression. In this 3-day, hands-on cake decorating course, you’ll gain valuable hands-on training to advance your piping technique from some of New York City’s best cake designers.

WHAT YOU’LL LEARN
  • To make royal icing and American buttercream
  • To construct and use paper cornets
  • Piping exercises including basketweave, brush embroidery, filigree, flooding, and lace
  • To create buttercream flowers and leaves
  • Decorate a 6″ dummy cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate.

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES

Cake Decorating with Chocolate

Chocolate isn’t just for bonbons and candies! Using this delicious (but delicate) medium for cake decorating is a secret weapon for any advanced cake decorator. Taught by some of New York City’s best cake designers, this 4-day, hands-on cake class will teach you the science and art of tempering chocolate and enhance your skills using ganache, modeling chocolate and a variety of decorations to adorn your next masterpiece.

WHAT YOU’LL LEARN
  • Principals of chocolate tempering and ganache
  • Basic chocolate decorations including cut-outs, cigarettes, curls, and bows
  • To make and use modeling chocolate
  • To use cocoa butter colors, as well as milk and white chocolates
  • To construct and use paper cornets
  • Bake and decorate a 9” chocolate ganache layered cake with chocolate decorations using a provided design
TUITION INCLUDES
  • Application fee
  • Uniform
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students

Purchase a gift certificate

CLASS SCHEDULES
None Scheduled.
Check Back Soon

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES

Cake Decorating: Carved Cakes

Carving a cake to your client’s desire is no “piece of cake”! Constructing a carved cake masterpiece requires being an adept baker, knowing the finer points of cake and frosting. In this 3-day, hands-on cake course taught by world-class cake specialists, you’ll gain the skills and knowledge to stack, carve, and decorate your next creation!

WHAT YOU’LL LEARN
  • Basic cake and frosting principals
  • Cake construction including baking, layering, and stacking with dowels
  • To construct and use paper cornets
  • To make and apply rice cereal treats
  • Cake carving
  • Rolled Fondant applications
  • To create and decorate a carved cake using a provided design
TUITION INCLUDES
  • Application fee
  • Toolkit
  • Books and supplies
  • “Family meal” prepared by culinary program students
CLASS SCHEDULES

02/03/2020

02/05/2019 – $495
Mon-Wed, 5:30 pm – 10:30 pm

06/08/2020

06/10/2020 – $495
Mon-Wed, 9:00 am – 2:00 pm

Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment.

UPCOMING CLASSES

Aug 2019

ARTISANAL BREAD BAKING


08/19/2019 -

08/23/2019 – $1,575
Mon-Fri 8:30 am – 3:00 pm

Sep 2019

FOOD STYLING FOR MEDIA


09/06/2019 -

09/07/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

ESSENTIALS OF ITALIAN COOKING


09/24/2019 -

10/08/2019 – $1,625
Tue & Thur 5:45 pm – 10:45 pm

Oct 2019

BREAKFAST BREADS & PASTRIES


10/07/2019 -

10/11/2019 – $1,030
Mon-Fri 5:30 pm – 10:30 pm

CULINARY TECHNIQUES


10/14/2019 -

12/18/2019 – $8,200
Mon & Wed 5:45 pm – 10:45 pm

ARTISANAL BREAD BAKING


10/21/2019 -

10/25/2019 – $1,575
Mon-Fri 5:00 pm – 11:00 pm

ESSENTIALS OF JAPANESE CUISINE


10/21/2019 -

10/25/2019 – $1,550
Mon-Fri 9:30 am – 2:30 pm

ESSENTIALS OF PASTRY ARTS


10/21/2019 -

10/30/2019 – $1,550
Mon Wed & Fri 5:30 pm – 10:30 pm

Nov 2019

CHARCUTERIE & PÂTÉS


11/04/2019 -

11/06/2019 – $820
Mon-Wed 9:30 am – 2:30 pm

FOOD STYLING FOR MEDIA


11/15/2019 -

11/16/2019 – $595
Fri & Sat* 4:00 pm – 9:00 pm
*Saturday classes are 10:00 am – 4:00 pm

UPCOMING CLASSES